Sökning: "Andean grains"
Hittade 3 avhandlingar innehållade orden Andean grains.
1. Utilization of Andean grain flours in the development of wheat flour dough
Sammanfattning : Bread dough was studied in relation to three Andean grain flours, quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and canahua (Chenopodium pallidicaule), as partial replacements for wheat flour with the perspectives of dough and breadmaking. This thesis deals with the understanding of both dough as a complex system, consisting of various water-filled polymers, and dough as a viscoelastic material, with different responses to deformations, in order to contribute to possibilities for improvements in dough analysis and development of novel products. LÄS MER
2. The Challenges of Analyzing the Molecular Properties of Starch
Sammanfattning : Both the nutritional and functional properties of starch are directly influenced by the molecular structure of its polymers: amylose and amylopectin. It is therefore important to have reproducible methods for quantifying the molecular size. LÄS MER
3. Characterization of Starch Using Flow Field-Flow Fractionation Techniques
Sammanfattning : To improve the properties and functionality of starch, it is important to understand the physicochemical and structural characteristics as raw material, after being modified to increase its characteristics and/or during changes due to the processing conditions. For this reason, the objective of the present thesis is to improve the understanding of characteristics and molecular properties like molar mass (M), root-mean-square radius (rrms) and their relation to other physicochemical properties of starch extracted from different sources. LÄS MER